If I made nothing but Kale chips in my dehydrator it would still be totally worth the purchase!
No need to flip and remove burnt chips as they burn in the oven. Once dressed, they take about 12 unattended hours to dehydrate.
I would recommend the Excalibur Dehydrator with 9 trays if you are looking to purchase one. They come complete with temperature control and some models with a timer. You can use a cheaper dehydrator without temperature control but ideally you want the temperature to remain at or slightly below 117 degrees F. to keep the enzymes in tact.
I would sell out of these chips at our local farmers market here in Banff before noon every Wednesday! The secret ingredient is the home made Thai Green Curry paste from my last post. Pretty much everything tastes good dipped and dehydrated in this sauce! Thinly sliced tomatoes, zucchini, and pineapple are a few of my favourites to add in with the kale for colour and flavour.
- about 1/4 cup of prepared Thai Green Curry Paste (more if you like spice)
- 1 cup raw cashews
- 1 yellow bell pepper, seeded and chopped
- 2 Tbsp. nutritional yeast
- 2 Tbsp. fresh lime juice
- 2 tsp. pink himalayan salt (or more to taste)
- just enough water to blend into a smooth paste (about 1/4 cup)
- 3 bunches of organic curly kale, leaves torn from the spines
- thinly sliced tomatoes
- thinly sliced zucchini
- 1/4 peeled pineapple thinly sliced
Blend curry paste, cashews, bell pepper, nutritional yeast, lime juice and salt with water in a high speed blender until smooth. Toss all but 1/3 of this sauce with the torn kale in a large bowl until very well coated. Spread onto mesh lined dehydrator trays leaving a small amount of space between. Dip the tomatoes, zucchini, and pineapple in the remaining sauce and distribute onto dehydrator trays. Set your dehydrator at 117 degrees F. and leave for 12-16 hours. The tomatoes and zucchini often take a little longer to crisp up. Store in an airtight container if you can keep from eating them all in one sitting!